Thursday, 20 December 2012

Vegetarian Christmas Roulade

As we have a few vegetarians in the family I have always been interested in vegetarian food, when I was at college I always seemed to put forward the veggie menu ideas. This recipe I sort of fell upon when surfing so decided to give it a try ( the published reciped is a little disjointed so I have edited it to flow a little better). I also upped the cheese and added smoked paprika to the crust. Anyway this is a tried and trusted recipe so if you have to find something to feed a veggie family member or friend this christmas, please do try it, its lovely and different to "nut roast" and it freezes well.
I have left on the original authors sauce suggestion but we served it with a spicy tomato sauce made with red wine, onions, oregano, tomatoes, sugar & salt......
Cheese, Herb & Celeriac Roulade-  Serves 4
Herby Crust:
1 bunch spring onions, finely chopped
45g butter
1 tablespoon chopped parsley
2 teaspoons mixed herbs
3 tablespoons brown breadcrumbs
1 teaspoon of smoked sweet paprika
Salt and pepper to taste

290ml milk
20g plain flour
45g butter
60g Gouda cheese or similar
3 eggs
30g parmesan cheese

45g toasted pine nuts
45g butter
60g Gouda cheese (or similar) (or double/triple it if you like it really cheesy)
30g parmesan cheese
 medium celeriac, peeled
 30ml double cream
 1/2 teaspoon grated nutmeg
 Salt & pepper to taste

1. To make the herb crust, melt the butter in a pan on the hob, and cook the spring onions gently for 5 minutes.
2. Remove from the heat and then add the remaining ingredients for the crust and mix together to form a kind of loose stuffing mixture.
3. Line a 13 x 9 inch Swiss roll tin with baking parchment and spread the herb crust in a layer on the bottom of the tin.
4. To make the roulade, heat the milk and flour in a pan, whisk with a small whisk while adding the butter in 2 or 3 pieces.
5. Continue whisking over the heat until it has thickened and then cook gently for 2 minutes.
6. Allow the mixture to cool slightly.
7. Separate the eggs, beat the yolks into the mixture then add the grated cheese and season to taste.
8. In a clean bowl, whisk the egg whites until stiff and then, using a metal spoon, fold them into the roulade mixture.
9. Spread this mixture evenly over the herb crust and bake in a preheated oven at 190oC (mine is a fan oven) for about 20- 25 minutes or until springy in the middle.
10. While the roulade is cooking make the filling.
11. Cut the celeriac into small chunks, boil for around 15 minutes until tender and cooked.
12. Drain and mash with the cream, butter, Gouda cheese and nutmeg, salt & pepper to taste..
13. Lay out a sheet of baking parchment, greaseproof paper or foil slightly larger than the Swiss roll tin..
14. Turn out the roulade onto this and remove the paper.
15. Spread the filling over the golden roulade side and sprinkle over the pine nuts, and with the grated parmesan cheese.
16. Roll up the roulade along its long side and serve with the join on the underside. The herby side will be outside.

  Serve with a sweet Red Wine & Cranberry sauce

 1.      Slice a red onion and sauté it in some butter for 10 minutes until soft.

2.      Add half a packet of fresh cranberries and a glass of red wine. Add a spoonful of sugar, and salt and pepper to taste. Simmer together until thick.

 Preparation Time: 60 minutes , Cook Time: 60 minutes

I have made this quite a few times in a professional kitchen, this was the veggie option at the Christmas Lunch at the Engine Shed Restaurant, Derby College. Slightly altered and added to as I preferred it to be a little cheesier and the addition of the paprika to the crust gave it a spicier edge. I have also reduced the oven temperature.
Taken from an original recipe by James Maddock

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